Author Notes
A healthy, easy and delicious salad, combining mediterranean flavors and greens. It is easily a main dish as it is filling and spicy; it can play as a side dish, but they will keep asking for more! Serve it with a large slice of good, freshly baked artisan bread or add a fried egg on top and the salad with be gone in seconds! Enjoy! —Christina D. Theocharis
Ingredients
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1 1/2 cups
dried black-eyed peas
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1 bunch
collard greens
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1 bunch
spinach
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4 tablespoons
extra virgin olive oil
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1 cup
dry white wine
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4 tablespoons
dill
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3
spring onions
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1
clove of garlic, crushed
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1/2 cup
sun-dried tomatoes
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1/2 cup
Greek feta cheese, crumbled
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Himalayan pink salt & ground black pepper
Directions
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Wash the dried black-eyed peas and put in a small pot with water. Boil for 20 minutes, drain and set aside. Wash the collard greens and the spinach thoroughly, cut them in large chunks with your hands and let them drain.
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Heat the olive oil in a large, deep pant over medium heat. Slice the onions, crush the garlic, wash and finelly chop the dill and add them to the pan. Cook them until softened for about 3-5 minutes. Add the black-eyed peas. Lower the heat and let them simmer for another 15 minutes. Season with salt and ground black pepper.
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Add the collard greens and the spinach and stir until wilted. Pour in the wine. In a low simmer, cook for another 15 minutes or as long as it takes for the greens to reach the tenderness you like and the liquids to evaporate. When finished, add the chopped sun-dried tomatoes and toss them, to soak up the juices of the dish. Season with more salt & pepper if necessary, add the crumbled feta cheese on top and serve.
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